Butternut Squash Risotto

1. 1

   Heat broth until almost boiling, then reduce to a simmer.

2. 2

   In a large skillet, heat butter.

3. 3

   Add onions and cook 1-2 minutes, until soft.

4. 4

   Add rice, and stir until well coated.

5. 5

   Pour in wine and stir until it is absorbed by the rice.

6. 6

   Add squash and 1 ladle of broth.

7. 7

   Continue to feed broth to the mixture until the squash is softened and the rice is al dente.

8. 8

   Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.